Roasted Tomato Basil Soup

Roasting is what makes this tomato soup taste like it simmered all afternoon. Tomatoes, onion and whole garlic cloves go into a hot oven until their edges blacken and their juices thicken, then everything is blended with stock and a big handful of fresh basil. The result is a smooth, deep red soup with a slightly smoky sweetness that canned-tomato versions rarely have.

It is creamy without needing any cream. The roasted vegetables and a small piece of bread blended into the soup give it body, and a swirl of olive oil on top adds richness. Serve it with a grilled cheese sandwich for the classic pairing, or with crusty bread and a salad for a lighter supper.

Roasted Tomato Basil Soup

Roasting is what makes this tomato soup taste like it simmered all afternoon. Tomatoes, onion and whole garlic cloves go into a hot oven until their edges blacken and their juices thicken, then everything is blended with stock and a big handful of fresh basil. The result is a smooth, deep red soup with a slightly smoky sweetness that canned-tomato versions rarely have.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 lb ripe tomatoes Roma or a mix, halved
• 1 yellow onion large, cut into wedges
• 6 cloves garlic unpeeled
• 3 tbsp extra-virgin olive oil plus more for serving
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 2 cups vegetable stock or chicken stock
• 1 slice day-old bread crusts removed, about 1 oz
• 1 cup fresh basil leaves loosely packed
• 1 tsp balsamic vinegar or a pinch of sugar if needed
• 1/4 tsp red pepper flakes optional

Method

 

1. Heat the oven to 425°F (220°C). Spread the tomatoes cut side up on a large rimmed baking sheet with the onion wedges and garlic cloves.
2. Drizzle with the olive oil, sprinkle with salt, pepper and red pepper flakes, and roast for 40–45 minutes, until the tomatoes have collapsed and the edges are browned.
3. Squeeze the garlic out of its skins. Scrape the vegetables and every bit of juice from the pan into a large pot.
4. Add the stock and the bread. Bring to a simmer over medium heat and cook for 10 minutes, until the bread is completely soft.
5. Remove from the heat, add the basil and blend until smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
6. Taste and adjust with salt, balsamic vinegar and more stock if it is too thick. Serve with a drizzle of olive oil and a few small basil leaves.

Notes

• Do not crowd the pan; use two sheets if needed so the tomatoes roast instead of steam.
• Hot liquids expand in a blender. Fill it no more than halfway and hold the lid down with a towel.

Choosing tomatoes for soup

Roma or plum tomatoes are ideal because they have fewer seeds and less water, so they roast down into a concentrated pulp. Big slicing tomatoes also work, but they release more liquid and may need a few extra minutes in the oven.

Out of season, you can make this soup with two 28-ounce cans of whole peeled tomatoes. Drain them, keeping the juice, roast the tomatoes on the sheet for about 30 minutes, then add the reserved juice to the pot in place of some of the stock.

Why the bread is there

A slice of stale bread is an old trick from Italian and Spanish cooking. It dissolves when blended and thickens the soup while giving it a velvety texture, much like cream does, but without dulling the bright tomato flavor. Use a plain white or sourdough loaf; seeded or sweet breads will change the taste.

If you prefer to skip the bread, simmer the soup a little longer to reduce it, or blend in two tablespoons of soaked cashews or a spoonful of white beans for a similar body.

Getting the balance right

Tomatoes vary a lot in acidity. After blending, taste a spoonful on its own. If it tastes sharp, a teaspoon of balsamic or a small pinch of sugar will round it out. If it tastes flat, it probably needs more salt, which brings out sweetness and acidity at the same time.

Add the basil at the end, after the pot comes off the heat. Long cooking turns basil dark and muddy, while blending it in at the last moment keeps its fresh, peppery flavor.

Serving ideas

Grilled cheese is the classic partner, but the soup is also good with a spoonful of pesto stirred in, a handful of croutons, or a few small cooked pasta shapes for a heartier bowl. For a crowd, keep it warm on low heat and set out toppings such as grated parmesan, chopped basil, a drizzle of olive oil and black pepper so everyone can finish their own bowl. Chilled, it also works as a summer soup, served with a squeeze of lemon.

Variations and swaps

• Stir in a few tablespoons of cream or coconut milk at the end for a richer soup.
• Use a roasted red bell pepper alongside the tomatoes for extra sweetness.
• Swap the basil for fresh thyme or oregano roasted with the vegetables.
• Make it gluten-free by leaving out the bread and simmering a few minutes longer.

Storing and reheating

Cool the soup and refrigerate it in a covered container for up to 5 days. It freezes well for up to 3 months; leave some room at the top of the container for expansion. Reheat gently on the stove, stirring often and adding a splash of stock if it has thickened.

Questions readers ask

Can I leave the tomato skins on?

Yes. Roasting softens the skins and a good blender makes them disappear. If you want an extra-silky soup, press it through a sieve.

Is this soup vegan?

It is when you use vegetable stock and serve it with olive oil instead of cream or cheese.

Why is my soup orange instead of red?

Blending incorporates air, which lightens the color. It will darken again as it sits for a few minutes.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.